How to Roast Potatoes

You want to set the oven 220C.

• Select potatoes of roughly the same size, else cut them to the same size after peeling and rinsing them. 
• If you have cut any, rinse the cut ends and dry well in a cloth.
•  Meanwhile heat some fat up on a baking or roasting tray in the oven.
•  Add the potatoes, and scoop the hot fat over them. 
• Add salt to the potatoes. 
• Turn after half an hour or whenever you remember. 
• After about an hour they should be evenly brown all over.
•  Remove from oven and drain on kitchen paper.

Now if you're anything me and a bit of a scatterbrain, you probably only remembered that you wanted to make roast potatoes as you are peeling your vegetables, half an hour away from dinner time.

In this case

• Boil your evenly sized potatoes in a pot of salted water, and when they are ready, drain well and leave over low heat to dry out. 
• Meanwhile heat up the oil in a deep fat fryer and when hot, odd your potatoes one by one and fry until golden brown.
• Drain well on kitchen paper before serving.

Alternatively, if you have the time, par-boil your potatoes. This means boil them for a few minutes to heat then through thoroughly and start the cooking process. Then drain and add to hot oil on a baking tray in the oven and cook as normal. This will slightly shorten the roasting time which is normally an hour.